It’s officially fall and we’re celebrating with theseslow cookersoup recipes.
A bowl of these hearty, veggie-packed soups will keep you warm against the cooler temperatures.
Plus, you’re able to easily freeze these soups to enjoy all season long.
Dera Burreson
Pureeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal.
Garnish with additional black pepper and chopped fresh thyme, if desired.
To keep it vegan, opt for vegetable broth instead of chicken broth.
Dera Burreson
To make this recipe gluten free, use gluten-free sausage.
Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.
Opt for vegetable stock to make this soup vegetarian.
If you’re free to’t find raw chorizo, Italian sausage or merguez makes a fine substitute.
A dollop of pesto on top is also super-delicious.
Adding homemade garlic croutons is an easy way to elevate this healthy dinner.
Serve this slow-cooker lentil soup with crackers.
Although it’s technically an English soup, its origins are decidedly Indian.
(The name loosely means “pepper water” in the Tamil language of Southern India.)
Dera Burreson
The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.
Serve chile-garlic sauce for those who want more heat.
It’s hearty, comforting and full of well-loved ingredients.
Mashing some of the beans and hominy thickens the slow-cooker posole and releases more of their earthy flavor.
The meat and carrots become tender yet retain their texture, and the kale offers freshness.
Don’t be afraid to keep blending the soup-more air yields tastier, frothier soup.
Garnish with additional fresh rosemary sprigs, if desired.
Look for it in cans in the Latin section of your supermarket.
Serve the stew with shredded cabbage, radishes, fresh cilantro and sour cream.
Ask for a 4-ounce slab of Serrano ham or prosciutto at your deli counter instead of buying slices.
Source: EatingWell Soups Special Issue April 2016
